Description
A rich, one-pan chicken pasta dish cooked in chicken broth for maximum flavor. Seasoned with garlic, herbs, and a creamy parmesan sauce, this meal is ready in 35 minutes with minimal cleanup and customizable to dietary needs.
Ingredients
1 pound boneless, skinless chicken breast, butterflied or pounded to 1/2-inch thickness
2 tablespoons Italian seasoning
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons avocado oil or olive oil
1 tablespoon unsalted butter
1 cup diced jumbo yellow onion (half of 1 onion)
4 to 6 cloves minced garlic
8 ounces dry penne pasta (traditional, gluten-free, or protein-based)
2 cups chicken broth
1 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 cup heavy cream
Instructions
In a small bowl, mix Italian seasoning, paprika, salt, and pepper
Pat chicken breast dry with paper towels and rub the seasoning mixture evenly on both sides
Heat a large pan over medium heat and add oil. Cook chicken 3-5 minutes per side until browned and internal temperature reaches 165°F
Transfer chicken to a plate. Lower heat to medium-low; add butter and sauté onion and garlic until fragrant
Pour in chicken broth and deglaze the pan, scraping up browned bits
Submerge the pasta into the broth and let simmer 12-15 minutes until tender
Drain excess liquid, add parmesan cheese to the pan, and stir until melted
Pour in heavy cream, return chicken to the pan, add parsley, and cook 2-3 minutes to integrate flavors
Notes
Chicken thickness is critical for even cooking; use a meat mallet if needed
For a dairy-free version, substitute coconut cream for heavy cream and omit cheese, or use vegan parmesan
Yield serves 2-3 people depending on portion size
Chopped garlic provides bold flavor—do not reduce quantity unless using jarred minced garlic
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: American